Starter for 4 persons
Cut thinly 50 g smoked salmon, chives and dill. Cook 100 g cleaned small shrimps and cool it. Add 50 g of salmon roe (red caviar). Mix very well all together with 3 spoons of mayonnaise and 3 spoons of crème fraiche. Serve on fresh bread. 4 cl glass of ice cold vodka goes very well with that mix.
SALMON AND CHANTERELLE PASTA
Main course for 4 persons
Cut to pieces 2x2 cm 400 g salmon filet and fry lightly in olive oil. Take out salmon and fry in the same oil 200 g finely chopped fresh chanterelles (one can use dried chanterelles after soaking them for about 2 hours) and fry for 8 min.
Add 1 finely chopped baby marrow, 1 onion, 3 tomatos and fry for 8 min. Mix all together in frying pan or wok and pour 2-3 dl cream. Add 0'5 dl chopped fresh parsley, white pepper, salt.
Warm up and keep simmering for 5 minutes.
Serve with spinach tagliatelli
By Vladimir Krysanov
ROAST MARMALADE CHICKEN
5tbsp bitter orange marmalade or as much as you like
5tbsp English mustard or as much as you
salt and black pepper
8 chicken breasts
3 red onions, quartered
2 large orange, quartered
Juice of 1 orange
2tbsp extra-virgin olive oil
2tbsp chopped parsley
Heat the oven to 200C/400F/ Gas Mark 6.
Mix the marmalade, mustard, salt and pepper in a bowl and coat the chicken well in the marinade. Arrange the chicken in a tray using a good earthen wear oven tray, add the onion and orange quarters, then drizzle with the orange juice and olive oil. Bake for 30 minutes until tender and golden, basting with the juices once or twice. turning the chicken over, Season well. Scatter with parsley and serve from with the earthen wear tray and leave on table so you can dip into the juice with crusty bread. Orange's from the golden valley of Soller.
Serve with Mash potato's:
Potato's from Sa Pobla
This is delicious with parsley, lemon and garlic mash potato's. Simply beat 3 tbsp chopped fresh parsley, 1 grated lemon zest and 1 crushed garlic clove into buttery mashed potato
By Frederick A Graham
MARINATED SOY AND HONEY CHICKEN OR SALMON ON A BED OF FRESH BEAN SALSA
Ingredients: Serves 4
For the marinade:
4tbps olive oil
4 chicken breasts or salmon fillets
1 red pepper
1 green bell pepper
2 red onions
4 large tomatoes (flesh only)
1 to 2 celery sticks
1 jar flagolet beans or alubias
fresh coriander and mint
Salt and black pepper
Good extra virgin oil
Put chicken breasts or salmon steaks into a dish and add all marinade ingredients and stir.. Cover with plate and put in fridge away from cooked meats and chill for at least one hour or more if time permits.
Chop and dice cucumber, peppers, red onion, celery and flesh of tomatoes, into a large bowl making sure that they are all off similar size. Add beans, do not cook. they are fine just from the jar as long as they are well rinsed. Finely chop fresh coriander and mint and add to salsa. Squeeze 2 limes into dish and add salt and pepper and 2 tps of extra virgin oil or more if you choose. You don't want to make it too oily. Stir salsa and leave to room temperature for at least 20 to 30 mins. Cook chicken or salmon on griddle pan.
Put a large helping of bean salsa on plate. Top with sliced chicken or salmon (hot or cold)
Top this with some rocket or lambs lettuce and a squeeze of lime juice.
By Carol Fairman
Serving Size: 6
Preparation Time (for me a bit longer) 1 hour
1 1/2lb Grouper, Wahoo, or other firm fish
Celery, onion, carrot, and leek, cut rough to make stock
Bay leaf, peppercorns, thyme
1 carrot, large
1 green pepper, large
2 potatoes, large
2 tomatoes, large
1 onion, large
2 stalks celery
3oz tomato paste
2oz original gossling Black Seal rum (of course I do have some here in Majorca)
1x salt and pepper to taste
2oz Sherry peppers (liquid),
or substitute 1 chili
To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2. Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Sauté over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and original Bermuda black seal rum.
Season to taste.
By Kurt Stocker